Sometimes a picture is worth a thousand words.

And sometimes a picture simply isn't worth a plugged nickel (as we old fogies were wont to say, back in the day).

This is one of those times.

I take all of the blog pictures you see here with my iPhone 5. It does a great job – most of the time.

My phone's very forgiving of operator error, producing uniformly good photos no matter how many times I drop it (buttery fingers); smear icing across its tiny little lens, or tremble like a leaf while holding the phone in one hand and trying to pour maple syrup – artfully, mind you – over a stack of pancakes with the other.

But one thing the iPhone's camera won't tolerate is dim light. Yeah, it'll take photos in low light, for sure. And they'll be muddy colored and large-pixeled – impossible to sharpen and lacking tone.

When creating recipes for this blog, I try to time my photos so I shoot when a certain type of sunlight (high clouds) and a certain time of day (late morning) combine to make my kitchen counter the perfect photo "studio."

But, deadlines being what they are, that doesn't always happen. Take these sticky biscuit photos, for instance.

Now, these easy easy EASY treats are truly lovely, in real life. Glistening like finely rubbed mahogany, they ooze syrup unctuously. Underneath their sugary, nutty crust, a golden interior shines.

But could I capture any of those wonderful colors on the day I baked these buns?


Not on your life.

Dull as dishwater (yeah, another one of those old-fashioned 20th-century sayings).

So you're just going to have to take my word for it: these buns are quick and easy to make. They're buttery and caramel-y and wonderfully tender.

And they LOOK every bit as good as they taste.

The camera never lies. But it definitely fibs!

OK, enough with my photo woes. Let's make The Quickest, Easiest Sticky Buns Ever, a.k.a. sticky biscuits.


But first, a word from our sponsor: King Arthur Flour. In this particular case, King Arthur Unbleached Self-Rising Flour, a lower-protein (read: soft) flour, with baking powder and salt already mixed in.

Which is why it's awesome for biscuits. Mimicking top-quality soft Southern flour – but with the addition of both salt and leavening – it's the key ingredient in my favorite foolproof Never-Fail Biscuits, the basis for these buns.

Preheat the oven to 425°F with a rack in the upper third. Lightly grease a 9" round cake pan or 8" x 8" pan.

First we'll make the topping, since it actually goes into the bottom of the pan. Melt 3 tablespoons butter, and pour it into the prepared pan, tilting the pan so the butter covers the bottom surface.


Sprinkle the following atop the butter:

1/4 cup brown sugar
1/4 cup Sticky Bun Sugar*
1/2 cup diced pecans, optional

*Or substitute 2 tablespoons brown sugar + 2 tablespoons maple syrup (or the liquid sweetener of your choice) for the Sticky Bun Sugar.


To make the dough, combine 2 cups King Arthur Unbleached Self-Rising Flour and 1 cup heavy or whipping cream. Stir together to make a smooth dough. Turn it out onto a lightly greased work surface.

Gently pat/roll the dough into a 12" x 8" rectangle.

To make the filling, stir together the following:

1/2 cup Baker's Cinnamon Filling*
2 tablespoons water*

*Or substitute 4 tablespoons softened butter, 1/2 cup brown sugar, and 2 teaspoons ground cinnamon for the Baker's Cinnamon Filling mix and water.


Spread the filling atop the dough, and roll the dough into a log. Position it so the seam is facing down. Slice the log into 12 pieces.


Place the buns in the pan. Bake them for about 15 to 18 minutes, until they're bubbly and lightly browned on top.

Remove the buns from the oven, and immediately turn them out onto a serving plate. Quickly scrape any leftover syrup from the pan onto the buns.


Serve warm.

Note that these buns are very fragile when hot, and won't pull apart easily like typical sticky buns. To serve warm, wait a couple of minutes, until the topping's solidified a bit; then turn the round over so you can see the individual buns...


...and use a knife to cut them apart.

And there you have it: sticky biscuits, a.k.a. The Quickest, Easiest Sticky Buns Ever.

While I highly recommend our self-rising flour, I realize it's not widely available nationwide (yet!) – and some of you prefer not to shop online. If there's no self-rising flour in your pantry, check our store locator for a possible source near you. Or try our Quick and Easy Sticky Caramel Bun recipe, which uses our unbleached all-purpose flour.

PJ Hamel
The Author

About PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!